Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand

Osako, K.; Benjakul, S.; Faithong, N.; Pongsetkul, J.; Sampavapol, P.

Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand

2015

Osako, K. | Benjakul, S. | Faithong, N. | Pongsetkul, J. | Sampavapol, P.

Chemical compositions, sensory and antioxidative properties of 11 salted shrimp paste (Ka-pi) obtained from various places of Thailand were determined. Different salted shrimp pastes had varying amino acid compositions. Glu/Gln and Asp/Asn were the major amino acids. Among all samples, S9 (Kapi Rayong), which had the highest total amino acid (68.95 mg/g sample), generally had the highest sensory score for all attributes. Volatile compounds varied in types and abundance among samples, but pyrazine derivatives were the major volatile components in all samples. Browning intensity and intermediate browning products were different between samples. The highest antioxidative activities as determined by DPPH, ABTS, H2O2 radical and singlet oxygen scavenging activities, FRAP and metal chelating activity were found for S1 (Kapi Satun). Therefore, salted shrimp pastes having nutritive value and antioxidative activity were different in sensory property, thereby determining the consumer acceptability.

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